| |
|
What You Need:
(To Serve: 4)
|
|
|
6 cups cold water
A 4-inch square kombu (dried kelp), cut with a heavy knife from a sheet of packaged kombu and washed under cold running water
4 cakes tofu (soybean curd), fresh or canned
DIPPING SAUCE
½ cup Japanese all-purpose soy sauce
2 tablespoons mirin (sweet sake), or substitute 5 teaspoons pale dry sherry
MSG
GARNISH
4 scallions, including 3 inches of the green stems
1 tablespoon grated, scraped fresh ginger
1 tablespoon hanakatsuo (fine flaked dried bonito)
1 sheet packaged nori (dried laver)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a small saucepan, combine ½ cup soy sauce with 2 tablespoons of mirin (or the dry sherry) and sprinkle lightly with MSG. Bring to a boil, stirring constantly, and then pour into individual serving bowls.
|
2. Slice the 4 scallions crosswise into very thin rounds. Garnish the sauce with the scallions, ginger, hanakatsuo and nori, and then set it aside.
|
3. Cut the 4 cakes of tofu into 1-inch cubes.
|
4. Pass the sheet of nori over a flame on one side only and cut it into ½-inch square pieces.
|
5. Following the nabe procedure, place the cooking pot of your choice on the dining table. Pour in the 6 cups of cold water, add the square of kombu, and bring to a boil.
|
6. Drop in the tofu and simmer gently for 2 to 3 minutes - if cooked too rapidly or too long, the tofu will harden.
|
7. Scoop the tofu out of the broth with a slotted spatula or spoon and place in individual bowls. Ladle a little of the broth into each bowl, and serve with the dipping sauce and garnishes.
|
|
|
|
|
